Recipes
Warm Lentil Salad with Goat Cheese
The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where you want the lentils to stay intact like salads and sides. "Beluga lentils" will also work for this salad.
Yield: 4 to 6
Cook Time: 45 minutes
Ingredients
1 pound green or beluga lentils
(about 2 1/4 cups), washed and
picked over
1 medium onion, cut in half and peeled
2 large garlic cloves, crushed
1 bay leaf
Salt, preferably kosher salt to taste
1/4 cup minced flat-leaf parsley, or a mixture of parsley and chives
4 ounces fresh goat cheese, cut in rounds
For the dressing:
1/4 cup sherry vinegar or red wine vinegar
1 garlic clove, minced
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup cooking liquid from the lentils
Salt, preferably kosher salt, and freshly ground pepper to taste
1 medium onion, cut in half and peeled
2 large garlic cloves, crushed
1 bay leaf
Salt, preferably kosher salt to taste
1/4 cup minced flat-leaf parsley, or a mixture of parsley and chives
4 ounces fresh goat cheese, cut in rounds
For the dressing:
1/4 cup sherry vinegar or red wine vinegar
1 garlic clove, minced
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup cooking liquid from the lentils
Salt, preferably kosher salt, and freshly ground pepper to taste
Directions
Place the lentils in a large saucepan or soup pot with the halved onion, the garlic
cloves and the bay leaf. Add enough water to cover by 1› inches. Bring to a
simmer, add 1 teaspoon salt, cover and simmer 30 minutes, or until the lentils
are tender all the way through but intact. Set a strainer over a bowl and drain
the lentils. Remove the onion halves, bay leaf, and garlic and discard. Return
the liquid to the pot and bring to a boil. Reduce to 1/2 cup.
Preheat the oven to 350 degrees. Whisk together the vinegar, garlic, Dijon mustard, olive oil and cooking liquid from the lentils. Season to taste with salt and pepper. Toss with the lentils. Stir in the parsley (or parsley and chives), place in a baking dish and top with the rounds of goat cheese. Heat through for 15 minutes, until the goat cheese has softened, and serve.
Preheat the oven to 350 degrees. Whisk together the vinegar, garlic, Dijon mustard, olive oil and cooking liquid from the lentils. Season to taste with salt and pepper. Toss with the lentils. Stir in the parsley (or parsley and chives), place in a baking dish and top with the rounds of goat cheese. Heat through for 15 minutes, until the goat cheese has softened, and serve.
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